Green Fig Salad (Green Banana Salad) (Vegan)

A st Lucian inspired salad made from boiled green figs (green bananas) mixed together with vegetables and homemade vegan mayonnaise. The perfect Caribbean side dish that is dairy free and vegan friendly.

Green banana aka green figs are in abundance in the Caribbean. They play a crucial role in a number of recipes including salad.

Not many people are even aware that these cooking bananas can make a pretty amazing salad, almost to the point of rivalling potato salad.

I'm going to show you how to brighten up your Sunday dinner with some vegan style green fig salad.

Health benefits

Unripen bananas, they are loaded with resistant starch which studies have proven to control blood sugar levels and suppress hunger.

Aside from controlling glucose levels, green bananas contain plenty of starch, fibre and potassium, all of which are beneficial for regulating the bodies bowel movements.

Not only are you consuming something which is tasty, it is equally as good for your body and wholesome.

From a health perspective, this is something that you might want to look into further as to incorporating it into your lifestyle.

A vegan salad

Another good thing about this salad is how minimalistic it is to put together, as well as how incredibly healthy all of the ingredients are.

Keep in mind that my recipe is a rendition of a

• Bring a large saucepan of water (with 2tbsp of olive oil) to the boil (about ¾ full).
• Rub your hands with olive olive or put gloves on to prevent staining.
• Score the top and end of the fig (don't completely cut off these parts) then slice the skin lengthways and repeat with the other bananas.
• Carefully add the figs to the saucepan and leave to boil until they are soft and tender (this should take about 20-25 minutes).

• While the figs are boiling, add the mixed vegetable to a medium sized saucepan with water and parboil for a few minutes then drain off the water and set aside.
• Once the figs have cooked, drain off the water and allow to cool.
• Once cool, remove the skin and discard.
• Cut the fig into small pieces in a large bowl.
• 
• Combine with the carrots, peas, bell pepper, onion, scallion, mustard powder, celery seed, parsley and thyme.
• Add the vegan mayo to your desire, I used about ½ cup.
• Then add black pepper and pink salt to taste.

Notes and tips

• If you are new to cooking green banana/figs, don't worry as this post on How to Boil Green Banana with Ease will help you.
• You can use green plantain in place of green fig/banana if you can't get hold of any, as they are quite large you will only need roughly 3-4.
• It is cheaper and more convenient to use frozen mixed vegetables instead of buying each one individually.
• This is the recipe that I use to make Vegan Mayonnaise.
• Frozen vegetables don't need to be defrosted because they are being parboiled until they are tender.
• Feel free to add any additional herbs, spices or vegetables to your salad.
• Keep the salad refrigerated at all times.
• Any leftovers should be consumed within 2-3 days.

More salad and sides recipes to try

• Vegan Bean Salad
• Potato Salad
• Jamaican Coleslaw
• Jamaican Roasted Ackee Salad
• Vegan Caribbean Salad
• Zucchini Avocado Salad
• Black Bean and Corn Salad

Some drinks to serve with your salad

• Ginger Beer
• Mauby Drink
• Peanut Punch
• Aloe Vera Juice
• Beetroot Punch
• Iced Cerasee Tea

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Green Fig Salad (Green Banana Salad) (Vegan)

A st Lucian inspired salad made from boiled green figs (green bananas) mixed together with vegetables and homemade vegan mayonnaise. The perfect Caribbean side dish that is dairy free and vegan friendly.

5 from 5 votes

Print Pin Rate

Course: Lunch, Salad

Cuisine: Caribbean

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Calories: 249kcal

Author: Charla

Ingredients

• ▢ 5-6 green figs washed
• ▢ 1-2 sweet red peppers chopped
• ▢ 1 cup of frozen mixed vegetables (182g)(carrots and peas)
• ▢ ½ small onion sliced thinly
• ▢ 2 scallion sliced
• ▢ 1 teaspoon of mustard powder
• ▢ ½ tbsp. of thyme
• ▢ ½ tablespoon of parsley
• ▢ 1 teaspoon of celery seed
• ▢ ½ cup of vegan mayonnaise (112g)
• ▢ black pepper and pink salt to taste

Instructions

• Bring a large saucepan of water (with 2tbsp olive oil) to the boil (about ¾ full).
• Rub your hands with olive olive or put gloves on to prevent staining.
• Score the top and end of the fig (don't completely cut off these parts) then slice the skin lengthways and repeat with the other bananas.
• Carefully add the figs to the saucepan and leave to boil until they are soft and tender (this should take about 20-25 minutes).
• While the figs are boiling, add the mixed vegetable to a medium sized saucepan with water and parboil for a few minutes then drain off the water and set aside.
• Once the figs have cooked, drain off the water and allow to cool.
• Once cool, remove the skin and discard.
• Cut the fig into small pieces in a large bowl.
• Combine with the carrots, peas, bell pepper, onion, scallion, mustard powder, celery seed, parsley and thyme.
• Add the vegan mayo to your desire, I used about ½ cup.
• Then add black pepper and pink salt to taste.

Notes

• If you are new to cooking green banana/figs, don't worry as this post on How to Boil Green Banana with Ease will help you.
• You can use green plantain in place of green fig/banana if you can't get hold of any, as they are quite large you will only need roughly 3-4.
• It is cheaper and more convenient to use frozen mixed vegetables instead of buying each one individually.
• This is the recipe that I use to make Vegan Mayonnaise.
• Frozen vegetables don't need to be defrosted because they are being parboiled until they are tender.
• Feel free to add any additional herbs, spices or vegetables to your salad.
• Keep the salad refrigerated at all times.
• Any leftovers should be consumed within 2-3 days.

Nutrition

Calories: 249kcal | Carbohydrates: 19g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 266mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1193IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 3mg

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